Archive for paula dean cookware
Cooking Measurements and the Inexperienced Cook
Posted by: | CommentsDo cooking measurements matter? When a recipe calls for a pinch of this and a dash of that, does it really matter how much you put in? What will happen if you leave an ingredient out?
If you’re an inexperienced cook, you wonder about the answers to these and other questions. Let’s take the mystery out of cooking measurements once and for all.
What’s a Pinch or a Dash?
A pinch of an ingredient (usually a spice) is literally the amount of the ingredient that can be held between your thumb, your index finger, and your middle finger. A small pinch is the amount of an ingredient that can be held between your thumb and one finger (take your pick which one you want to use). A dash, on the other hand, is a measurable amount – less than one-eight of a teaspoon but more than one-sixteenth.
Converting Cooking Measurements
Follow this table to convert U.S. measurements to metric:
1/5 teaspoon…1 ml
1 teaspoon…5 ml
1 tablespoon…15 ml
1 fluid ounce…30 ml
1/5 cup…50 ml
1 cup…240 ml
2 cups (1 pint)…470 ml
4 cups (1 quart)…95 liter
4 quarts (1 gal.)…3.8 liters
1 oz. weight…28 grams
1 pound…454 grams
What If It Gets Left Out?
Including all the minor ingredients is more important in baking things like cakes, cookies, and pastries, than it is in meat loaf, omelets, and salads. Generally speaking, it’s a good idea to follow the recipe. Whoever wrote the recipe experimented with the cooking measurements to get them just right.
Now, if you know you can’t stand the taste of cumin, and you want to substitute oregano for cumin in a meat loaf recipe, that’s one thing. But leaving ginger out of ginger spice cookies is just wrong.
Measuring Tools
The importance of cooking measurements has led to a whole industry of cooking measuring cups and spoons. One of the most popular cooking measuring cup sets today is a blue ceramic set that looks just like a big coffee cup, marketed by Nigella Lawson the beautiful and famous television chef.
The most popular measuring spoons are heart-shaped measuring spoons by RSVP International. These spoons have arrow handles and heart-shaped measuring spoons. They make the user smile every time they use them.
The final cooking measurement device every cook needs is a scale. The best scales are digital, with the ability to accurately weigh items in bowls or plates or on slips of waxed paper.
Cast Iron Pans
Posted by: | CommentsCast Iron Pans
If you prefer a pan that distributes heat evenly and moderately, then cast iron pans may be exactly what you’re looking for. Unlike aluminum ones, they are a lot heavier and do not heat rapidly. In terms of price, they are generally pocket friendly i.e affordable or reasonably costly. One thing to note is that though they may heat slowly, once they’re hot they definitely maintain the temperature.
They are part of traditional art of cooking and are believed to be some of the oldest cooking pans ever used. They are amazing in control of cooking temperature and preventing food from burning. In addition, Cooking often goes smooth and evenly with no risk at all in creating hot spots and this makes them considered professional tools by many chefs.
Long-term effects such as rusting, stain formation and decaying when exposed to certain foods are some of cast iron pans disadvantages. Nevertheless, it’s possible to prolong its life when you take extra care. All you’ve to do is simply take care when washing them, keep them dry and never leave food in them.
Cast iron pans are commonly used for frying and slow cooking. Moreover, they can be used both on top of the stove and in the oven. When it comes to cleaning, wipe them clean with a piece of paper and use hot water to remove any food stuck. Once you’re done washing, dry the pan thoroughly and if possible, coat it with a thin layer of oil so as to avoid rusting and decaying.
Basic Tips For Use and Care of Microwave Cookware
Posted by: | CommentsBasic Tips For Use and Care of Microwave Cookware
In today’s hustle and bustle world, more and more people are turning to microwave cooking to save time preparing meals for their family. With a little bit of practice and the right cooking tools, it is quite easy to prepare delicious meals that the entire family will enjoy.
In order to be successful in preparing your microwaved meals, you have to make sure you have the right microwave cookware. Fortunately, since microwave cooking has become so popular, there are many microwave cookware options available for you to use when preparing your meals.
Microwave cookware comes in a large selection of materials, from basic plastic dishes to more fanciful glass and ceramic dishes that are microwave safe. The style you choose depends completely upon your own personal preferences, however many people find that glass and ceramic cookware are more efficient when preparing your food.
When you are shopping for microwave cookware for your kitchen, it is extremely important that you choose dishes that are specifically marked as being microwave-safe. These dishes are designed to be able to withstand the intense heat from the microwave, without melting and causing contamination of your food.
For best results, you should purchase microwave cookware that is round or oval in shape. These containers help to disperse the heat more evenly through your food, and help prevent burning, drying and sticking. Square containers tend to cause heat to concentrate in the corners of the containers which will cause your food to not cook properly. If you must use square cookware, it is important that you stir your food often and rotate the container frequently to achieve the best possible results when cooking.
It is important to note that there are some foods that do not cook well in certain types of microwave cookware, such as those made from plastic. Thick liquid foods such as gravies, sauces and cheeses can often stick to the sides of plastic cookware and cause the container to burn. In order to prevent this from occurring, you can spray the inside of your microwave cookware with a non-stick spray to help prevent food from sticking.
By following these few simple steps for using and caring for your microwave cookware, you will have a much greater chance of success in microwave cooking your food. Not only that, but your cookware will last much longer.
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Microwave Cookware Review – Microwave Cooking Tips
It is essential to make use of microwave-safe cookware while cooking in a microwave. This type of cookware is made of materials such as glass, china clay, tough plastic or other safe material.
Nordic Ware Egg Boiler – Only Cookware Blog – Cookware Reviews
The amount of time it takes to cook an egg depends on the wattage of your microwave but it is somewhere between 6 and 10 minutes. The beauty of this little device is that you don’t need to be there.
Microwave cookware: Handed Down From One Generation To The Next
Perhaps the most obvious testament to our fast-paced lives is the proliferation of the microwave oven and microwave cookware, for that matter we have them in all shapes and sizes.
Try These 6 Energy-Saving Cooking Wares
The microwave cooks through induction, so the microwave-cooked food does tend to go cold faster. The new microwave cookware may put an end to that.
Titanium Cookware
Posted by: | CommentsTitanium Cookware Versus Copper and Brass
Cookware is made of different materials. And these materials have varying characteristics that can either be useful or disadvantageous to cooking. Most of these cooking items are made of copper and brass. Some are made of titanium.
Titanium cookware has the highest strength-to-weight ratio compared to many different metals. It is considered a durable, lightweight cookware. Many industries and households have switched to titanium pans, for healthy living and cooking. The high cost actually pays off in the long run.
Titanium cookware is advantageous in many ways. It has a patented non-stick, high-tech abrasion-resistant surface finishing. It is therefore highly resistant to scratches. You can even use metal utensils for stirring. It secures a fine grip because of its heat-resistant handles. It is screw-less and rivet-less. Its handles, knobs and lids can be oven proof (up to 260oC). The thermostatic base is impossible to warp in years of daily use. It definitely looks new, classy and elegant even after a long time of use. The 8 mm thick hand cast aluminum core can conduct heat seven times as compared to steel or iron. This provides even heat distribution as well as retention for evenly cooked meals. No oil or water is required. It even keeps the food from burning.
Titanium layers are non-porous, very resistant to warps, and durable. It prevents aluminum from leaking onto the food. It also gives indirect heat for a perfect cooking atmosphere. Glass lids are heat-resistant, allowing the viewing of the cooking process.
Titanium cookwares weigh less than cast iron pots and pans. It is good for people with arthritis. Its lightweight nature is ideal for camping and backpacking adventures.
Titanium cookware is non-porous, posing no potential harmful poisons and toxins that can make their way onto the food you cook. It is ideal for health-conscious individuals because the non-stick feature requires lesser amount of oil to cook. Having less cooking oil is a healthy way to eliminate much fat or calories. Titanium cookwares are also heat quickly and evenly, and easy to clean after use. It works on any stove top. It is dishwasher safe. It has an anti-bacterial coating (titanium dioxide). This kills nasty bugs that cause food poisoning.
Titanium cookware is considered as a perfect material for cooking with class. Popular forms are open French skillet, stir-fry pans, stock pots, sierra cup, multi-compact cook set, sauce pans and backpacking cook set.
With the onset of titanium, it is often compared side by side with brass and copper. Although these last two materials have been used for many years already in manufacturing cookware, it has disadvantages. First and most important of all is its high ability to rust and corrode, and thereby contaminating the foods cooked. Although copper and brass cookware is lined with non-corrosive materials, it wears off after several washing.
This is what sets apart the titanium. For the same rate of durability and usefulness, titanium is proven to be safer. More and more cooks are switching to titanium cookware because of the obvious advantages.
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Titanium Cookware Review – Nonstick Cookware
Titanium cookware is non-stick cookware, and is a better choice over Teflon coated cookware. Although titanium has some properties of aluminum, it is tougher, rust-proof and more.
Titanium Cookware – Titanium Cookware Reviews
Titanium Cookware Reviews – This type of cookware can be a bit pricy but from some of the reviews that this cookware has been getting it appears it is well worth the money.
How To Choose The Right Backpacking Cookware
Titanium is a material that is growing in popularity for use in cookware. It has many characteristics that make it ideal for backpacking cookware. It is very lightweight.
Titanium Cookware Sets – Are Thay Really Worth The Money
Best Syndication News Does titanium cookware have enough advantages to really justify the big price tag that comes with it? Well one of the biggest advantages of titanium pots and pans is weight.
How To Clean Everything In Your Kitchen
Posted by: | CommentsHow To Clean Everything In Your Kitchen
The kitchen should be kept clean at all times. This is particularly difficult if your kitchen double as a laundry room, try to sort your dirty washing on the worktops as this could be unhygienic. If your pets ever walk on the surfaces in the kitchen, always prepared food on chopping boards.
Bakeware
As a general rule the less you wash bakeware the better it performs. Ideally, just wipe with kitchen paper after use. Always follow any special care instructions, some non-stick bakeware, for example, should be washed in clear water only, without washing up liquid. Burnt deposits can be loosened by soaking in boiling solution of washing soda; do not try scraping deposits off non stick items with a knife. Bakeware made from tin should be dried immediately after washing to prevent rusting.
Bins
Kitchen bins should be emptied as soon as the contents start to smell, even if the bin liner is not full, and cleaned once a week with a solution of bleach or disinfectant. Drain the bin well after washing and if necessary wipe dry with kitchen paper.
Bread Bins
These should be washed out and dried once a week. If mould develops, wash and wipe the interior with neat white vinegar allow to dry.
Chopping Boards
Chopping Boards should be washed immediately after use. Wooden boards should be washed under hot running water and scrubbed with washing up liquid. Wipe over the surface with a sterilising solution and stand the board on its long edge to dry naturally. Never soak a wooden board as this can cause warping. Plastic boards can usually be washed in dishwasher.
Cupboards
Kitchen cupboards should be cleaned out regularly several times a year. Remove the food from each cupboard before starting any throw away any items that are out of date. Wash out the interior with mild detergent solution, then rinse with warm water and dry with kitchen paper.
Dishwashers
Wipe the exterior with mild detergent solution and apply aerosol cleaner or polish. The interior should be cleaned when smells build up by running an empty cycle with a proprietary dishwasher cleaner.
Extractor Fans
It’s important that these are kept clean or they will not function properly. If you have them follow the manufacturers instructions for cleaning, if not, use following method.
Switch off at the mains, remove the flex socket from the main part of the fan and unscrew the front louvered grill. Clean the grill in a solution of washing up liquid. Allow to drain, then wipe with kitchen paper or a clean cloth to ensure it is toughly dry. To clean the fan blades, either use an anti static brush or unscrew the blade unit and wash in soapy water. Use a teapot brush to reach into any crannies in the motor and its support.
Re- assemble all parts of fan and give it a trail run to ensure it is working properly.
Freezers
Defrosting, Unless your freezer is of the frost free variety, it will need defrosting when the ice has grown to a thickness of approximately 5mm. The more often you open the door, The more often you will need to defrost.
Unplug the freezer. Put on gloves to remove frozen food and place it either in cool boxes or in the refrigerator. Cover with towels of blankets to increase insulation.
Leave the freezer door open and the place old towels on the freezer floor if it is a chest freezer or just in front of the freezer if it is an upright model.
Place bowels of hot water on the shelves and in the shelves and in the bottom of the chest, keep renewing the water as it cools, or use hair dryer, take with the heat around seals.
Use a wooden or plastic spatula to loosen and scrape off the ice as it thawing gets under way. Replace towels with new one when wet.
When defrosting is finished, first dry the interior with clean towel, then rinse with a solution of bicarbonate of soda, 15ml to 1lt water, then dry.
After defrosting your freezer, paint a thin coating of glycerine over interior to prevent frost building up and make it easier to clean the next time. If you get any smells lingering, use a proprietary fridge/ freezer cleaner or solution of sterilising fluid for babies. Alternatively, fill the freezer with crumpled newspaper and leave it switched off with the door slightly ajar for a couple of days. The newspaper will absorb the smells
Microwave Ovens
Wipe out the interior with a damp cloth if any spills occur. Keep the inside of the door and the seal scrupulously clean. If smells build up, place a bowel of water containing 15ml lemon juice in the oven and run on high power for one minute. Remove the bowel and wipe round the oven cavity with a cloth.
Refrigerators
Most modern fridges have an automatic defrosting device. If yours is an older model, switch off at the socket and defrost manually.
Remove all food. Transfer perishable goods into a cool box. When defrosting is complete, remove the drip tray and empty out the water.
It is important not to damage the fridge while defrosting. You can speed up the process by use a hair dryer. Take care as not to keep water away from hair drier.
The fridge interior should be cleaned from time to time with a solution of bicarbonate of soda, 15ml to 1lt warm water. Then dry well with soft cloth.
If your fridge develops smells because of rotten food or because the power supply has been turned off, clear out all food and wash the interior several times with bicarbonate of soda solution. Leave the fridge door open between washes until the smell has gone.
Sinks
When washing up in a sink, use a plastic bowel to protect the surface. Swill out the sink before putting in the bowel, as any trapped dirt or grit could scratch the surface of the sink.
Keep the plughole clean at all times using a bottle brush. Pour a little bleach down the plughole once a week, taking care to avoid the surface on the sink. Leave for a couple of minutes, then rinse away.
Acrylic sinks, these should be cared for with a cream cleaner, and an application of white vinegar or lemon juice should remove stains
Fireclay sinks, vitreous enamel sinks, should be cleaned with a bath cleaning product approved by the vitreous enamel association.
Stainless steel sinks, These should be rinsed and dried at the end of each day to prevent water spotting. Remove grease and surface soiling with undiluted washing up liquid. Never use abrasive cleaners or scouring pads. Polish with a proprietary sink cleaner or stainless steel polish rinse and dry.
Untreated wooden kitchen doors.
These will attract grease and dust, so wipe over regularly with a solution of washing up liquid and apply a light coat of cleaner/polish. If dirt becomes a serious problem, clean the units thoroughly with cream cleaner. Rinse, allow to dry and apply a coating of polyurethane seal. This will alter the appearance slightly but will make cleaning easier in future.
Waste disposal units.
An electrical waste disposal unit is good for getting rid of food d 1ff8 ebris and is particularly useful if you live in an upstairs flat or anywhere that poses problems with disposing of rubbish.
Keep it clean, do not drop teaspoons down it and get rid of any smells by grinding up waste citrus peel from grapefruit, lemons and oranges.
Worktops
Kitchen surfaces should be kept clean and dry at all times. Wash them after preparing food, using a cleaner containing bactericide, and dry with a kitchen towel.
Corian. This should be washed and dried as recommended above. Marks can be removed with a household cleaner applied on an abrasive pad. Bad marks such as scorching can be sanded out with fine steel wool.
Laminated surfaces. These are fairly tough but you should not chop food or put hot dishes down on them. Wash and dry as recommended above and remove stains with undiluted washing up liquid. Or non abrasive household cleaner. Use abrasive creams only on very persistent stains. Smeary surfaces can be cleaned with a soft cloth dipped in white vinegar.
Textured finished laminated surface. These attract dirt and need frequent cleaning. Do not scrape at ingrained dirt but use a solution of washing up liquid and a washing up brush to remove it.
Tiled surface. On heavily stained tiles use neat vinegar or a solution of household cleaner. Rinse and wipe dry. Watch out for food deposits which lodge in grouting. Clean regularly with old toothbrush dipped in a solution of household bleach.
Dutch Ovens – Seasoning Cast Iron Cookware
M.A. Luke is and independent writer for ioVentures, Inc. If your dutch oven was ruined by improper cleaning, go now to dutchovenpro.com.
A Chef’s View On The Pros and Cons Of Stainless Steel Cookware
Stainless is also dent and scratch resistant. It is practically impossible to destroy. This makes it very easy to clean, generally. This cookware is generally dishwasher safe, can handle it well.
Black Iron Dude: Easy Cast Iron Skillet Reconditioning
The purpose of this post is to demonstrate how one can recondition a piece of cast iron cookware using items you probably have in your house or apartment. This process uses no specialized equipment.
Dishwasher safe cookware
If I were designing something for public use I would need to encompass all aspects of what is best for the product. I can see what some folks would put in a dishwasher.
Kitchen Pot Rack
Posted by: | CommentsKitchen Pot Rack – Who’s Back Hurts?
Earlier in the week I had just finished washing the dishes and I was putting them away in my cabinets. It felt like I was playing Russian roulette with my pots and pans. I had just stacked and unstacked the last pot when a shearing pain tore through my back. That made me realize I had enough. There must be a better way of storing these essential items. After I called my husband to come and help me up, I started my research.
I am now the proud owner of a stainless steel wall mounted pot rack. My kitchen is now the room that I love to enter. It makes me feel organized, professional and most of all comfortable. It has enhanced every element of my kitchen. My kitchen seems friendlier and I have more free time to prepare my meals. It has become the focal point and wow factor of my room.
We all need more space and less clutter in the kitchen. It makes our lives run smoother and gives us a peaceful disposition. The pot rack helps upgrade and update the room that we spend so much time in. It is not only functional but eye catching to anyone that beholds it. These little details make the difference between an impersonal kitchen and the room that you never want to leave.
There are some questions you must ask yourself before you go out and buy a kitchen pot rack. Your first questions should be where you will put this in your kitchen. The options are hanging, wall mounted, lighted or stand alone. Hanging pot racks are generally placed over kitchen islands or peninsulas. Wall mounted pot racks are usually positioned below or between cabinets. If you have more then enough space, a stand alone can be very attractive. For additional lighting, a pot rack that comes with downlights illuminates the kitchen and will add ambience to your working space. Ceiling pot racks come with grids which allow you to adjust the hooks for hanging your pots and pans in a way that will be most convenient for your reach.
The wall mounted pot rack that I choose had an extra shelf for storage for my cookbooks and decorations.
Some of the shapes that are available are rectangular, oval, bookshelf, round, dome and square. There are also various materials. You can find them in black, copper, silver, brass, stainless steel, bronze, chrome, wrought iron and wood.
You can purchase pot racks that compliment your existing kitchen colors, or you can make a statement with highly contrasting finishes. You could also consider mixing the finishes for a more stunning dramatic effect.
The pot rack serves three main purposes all at the same time. They are decorative, add much needed space and keep your pots and pans handy and protected.
Hanging your pots and pans prevents wear and tear from storing them inside each other. It is also an added attraction. If you own beautiful cook wear why not display it?
It is always wise to strictly follow the installation instructions specified by the manufacturer. Pot racks can get very heavy when weighed down with all your pots and pans. The amount of weight a pot rack can hold depends on how it is hung from your wall or ceiling. If you have any questions or concerns, I would suggest you consult a professional in your area.
Most kitchen pot racks are easy to maintain and clean. They extend the life of your cook wear while at the same time helps reduce the cook’s frustration.
Do yourself a favor and move your cookware out of those back bending lower cabinets. Keep them at an arms reach in your innovative dream kitchen.
Barbara Tobiasz resides with her husband (Joe Tobiasz, Owner/Webmaster: http://www.wall-decor-concepts.com) in the Chicago area, studied at the Art Institute and taught for the Chicago Public Schools. She has volunteered her services for many organizations with her creative expressions in the interior design field. Her hobbies include reading, taking long walks with her dog and working her magic turning ordinary rooms into creative works of art.
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Swedish Designs – American Made Wooden Cookware Racks
Swedish Designs makes solid hardwood cookware racks right here in America. The design styles are European, but the materials – maple and beech – are very common and sustainable woods.
Bakers Racks Add Flair And Style To Your Kitchen
Bakers racks sound this statement nicely. This kitchen furnishings has been seen in homes for decades and their popularity is crescendo every the time.
Product Review: Swedish Designs Cookware Racks
We put a large metal rack into our kitchen and use hooks to hang them from the sides, with a few large pots on top, but that isn’t the most visually elegant solution.
Cookware Holders: Cuisinart CRHC-22B Half Circle Wall Cookware Rack
Keep pots and pans out of curious toddlers’ reach by hanging them from this half-circle, wall cookware rack from Cuisinart.
Should You Buy Nonstick Cookware?
Posted by: | Comments
Should You Buy Nonstick Cookware?
Should you buy nonstick cookware? This article discusses some of the issues involved in cooking with nonstick cookware, things to keep in mind when considering purchasing nonstick cookware and some alternatives.
Many people think that nonstick cookware is a must in a kitchen. Although I definitely don’t agree, I can see their reasoning. The biggest advantage to nonstick cookware is obvious: food doesn’t stick to the pans while cooking which makes clean up very easy. You can cook foods with less fat than you would need to use with uncoated cookware. And, although most nonstick pans shouldn’t be washed in the dishwasher because the harsh chemicals can remove the coating, washing these pans by hand is pretty easy.
But, there are also disadvantages to nonstick cookware. First, you can’t use metal utensils on nonstick cookware because the nonstick coating can be easily scratched off. The coating can cause the pan to be less efficient in terms of heat transfer. And, from a culinary point of view, cooking in a nonstick pan doesn’t leave you with the wonderful bits of caramelized food, called "fond", the basis for many tasty pan sauces, on the bottom of the pan.
And then there is the question of safety. Is nonstick cookware safe to use?
Before I begin, let me state for the record that I’m not a doctor and I don’t work for the U.S. Food and Drug Administration. What I’m saying here is just my opinion as a cook and consumer and nothing more than that.
But, it seems to me that there are two possible dangers from nonstick coating. First there’s the danger involved when the coating flakes off and gets into your food. As most of us have probably seen, over time, as nonstick cookware ages, the coating begins to flake off. Logic would tell me that it has to be going into the food being cooked and ultimately ingested. I don’t know if this is bad for us or not, but I don’t like the idea.
The second possible danger from nonstick coating is from the emitting of fumes that occurs when a nonstick cooking vessel is overheated. Most experts say that if you heat nonstick cookware beyond 450-500 degrees, the nonstick coating can out gas, releasing fumes into the surrounding air. You may be able to get the pan that hot on the stove top, but it’s more likely to happen if you use the pan with your oven’s broiler. The fumes that are released can make you sick with flu-like symptoms that are temporary, but who really knows the long-term effects? And, these fumes have proved fatal to pet birds.
So, if you already own nonstick cookware, I’d suggest erring on the side of caution. Don’t use those pans under your broiler or over a really hot burner. And, if you have pet birds, keep the little guys far away from the kitchen whenever the nonstick come out.
In terms of future purchases, should you buy nonstick cookware?
Obviously, that’s a personal decision. But, I can tell you what I do. The only nonstick pans that I own are a couple of small skillets that I use exclusively for cooking eggs. And I always cook my eggs over low heat. I buy these skillets at a local or online restaurant supply store, where they’re relatively inexpensive, and I replace them as soon as they show any sign of wear.
I also have a couple of carbon steel pieces, a skillet and a wok, that I’ve seasoned. Well-seasoned carbon steel is very close to nonstick. I use the skillet for egg dishes that go in the oven, like frittatas, and I use the wok for high-heat stir frying.
Besides these pieces, everything I have is uncoated and that works fine for me. I’ve found that uncoated cookware is much less likely to be sticky if you thoroughly preheat the pan, use a little bit of fat and avoid turning the food before its ready. But, if you still feel that you want nonstick cookware, keep a couple of things in mind. Never use metal utensils with a nonstick coating. Replace the pan when the coating shows any signs of wear. Never use these pans over a very hot burner or under the broiler. And keep your pet birds (and all small creatures, in my opinion) away from the kitchen when you’re cooking.
Mary Kenkel helps you find the best for your favorite room in the house! Visit http://www.BestinKitchen.com today to sign up for our free newsletter.
| By Mary Kenkel Published: 5/22/2008 |
Purchasing a Cookware Set – A Cooks Best Friend
When it comes to browsing for a new cookware set, there are three central categories: cast iron cookware, stainless steel cookware, and non-stick cookware.
Nonstick Popover Pan
A top cooking utensil definitely makes preparing and cooking dinner so much easier. Certain kitchen gadgets reduce preparation time, others make a difficult job.
Apartment Therapy The Kitchen
I’m interested in using cast iron cookware, but not sure where to begin. What are the differences between using cast iron as opposed to my everyday nonstick skillet?
Cast Iron Cooking with Wagner Cast Iron Cookware
Posted by: | CommentsCast Iron Cooking
Cast iron cooking is an economical and healthy way to cook food though many might not follow this practice today. Discover some of the benefits and uses of cast iron cooking and recipes you can make with such cookware.
Cast iron cooking has been around since the 1600s. Since then, cast iron has been used to make delicious food, which has a healthy note to it as well. Although cast iron forms to be a great material for cookware, it is somehow loosing its strong foothold, which it had in the earlier days. There are many benefits of cast iron cooking which may have been forgotten with time. Today, with the various kinds of materials used for modern cookware, cast iron may seem a little old fashioned to some even though, the benefits of cast iron cooking are many to name!
So, what exactly is Cast Iron Cookware?
Cast iron cookware is used either in bare form or enameled. The basic factor about cast iron cookware is that they have an excellent ability to retain heat and cook food evenly. This is why it proves to be a popular choice for frying. Cast iron is used for making cookware such as frying pans, woks, flattop grills and even deep fryers.
Benefits of Cast Iron Cooking and Cast Iron Cookware:
Basically cast iron cookware is easy to use and easy to care for as well. Such cookware is also sturdy so you won’t face basic problems such as the handle falling off, as is faced with non-stick cookware.
Cast iron offers better longevity as compared to all other types of cookware. Besides, when seasoned to become non sticky, it is not as expensive as other cookware.
Cooking food with cast iron also makes use of less heat. This is solely due to the fact that cast iron cookware can distribute heat well.
It is also said that food cooked in cast iron cookware also reaches small quantities of iron into the food and eventually into our body. This is especially beneficial for people who have iron deficiencies.
Cast iron cookware is low on maintenance. After you finish cooking, you can simply rub it clean with oil or a paper towel. Coarse salt and water also can help you to clean your pans effectively. Do note that cast iron cookware needs to be dried after washing.
Cast iron cookware gets better every year! It does not easily show signs of regular wear and tear, which your non-stick cookware would be subjected to.
Recipes made with Cast Iron Cookware:
As we can see, cast iron cookware is very useful and beneficial to us in many ways. Here are some recipes that make the use of cast iron cookware.
Fried Corn Recipe:
Ingredients
8 ears of Corn
Butter (1 tablespoons)
Salt and pepper to taste
Preparation:
Take a bowl and cut the kernels from about 8 ears of corn into this bowl. Then, scrape all the cobs in order to obtain the milky liquid. Then, place the corn and liquid in a heavy iron skillet. Add around 2 tablespoons of butter to the corn. Bacon grease can also be used as a substitute. Boil the ingredients over medium high heat. Ensure you keep stirring constantly. Cook this preparation for about 5 minutes till the juices thicken. Then, reduce the heat to a low setting. Let it simmer for about 5 minutes. Keep stirring the mixture so that the ingredients do not get scorched in the heat. Once done, remove it from the heat and add some salt and pepper to taste.
Apple Cinnamon Recipe:
Ingredients:
Medium apples – chopped (8)
Margarine (1/4 cup)
Cinnamon (1/4 teaspoon)
Brown sugar (1/2 cup)
Preparation:
Take a large iron skillet and melt some butter in it over medium heat. Then, add the apples along with the cinnamon and brown sugar. Cook it over medium heat for about 15 minutes till it becomes tender. This delicious apple preparation can be used as an accompaniment with other recipes.
| By Kashmira Lad Published: 4/11/2008 |
Season Your Cast Iron Cookware for Easy Cooking Outdoor
It is advantageous to use cast iron cookware for outdoor cooking. It doesn’t require special handling. With proper seasoning it can function like the expensive and delicate "non-stick".
Lodge Pro-Logic Pre-Seasoned Cast Iron 12-Inch Square Grill Pan
The one thing that probably discourages more people from purchasing and using cast iron is maintenance. Like carbon steel woks, cast iron cooking pieces require "seasoning."
Kitchen Essentials: Cast Iron Skillet
Sometimes the best tools in the kitchen are the least expensive and most practical. One of my personal favorites is the cast iron skillet. I bought mine in college at a camping store for $9.99.
Cast Iron Cooking
The choices of american cast iron cookware are huge and you can start with cast iron 4 in 1 cookware and include reviews payless enamel cast iron blue cookware.
A New Dutch Oven
Posted by: | CommentsA New Dutch Oven
What is the best part about camping? The food. That is, if you do it right. Learn the best tricks to keeping everyone’s stomachs happy in this article with Dutch Ovens.
It is getting hotter outside, and the sun sets much later, the children are all on vacation. This means that perhaps the most favorite season has begun: summer. Summer means a lot of things to a lot of different people, but for me and my relatives, summer means its time to go camping! Where to? The mountains, high up in the thin air, away from any kind of civilization is where we go. What is it about camping and the mountains that is so pleasing and attracting? Could it be that all our cares are put aside for a few memorable moments as we reflect on the beauty of God’s creations? Or perhaps it is the thrill we get by being adventurous and doing things such as taking cold showers, sleeping on the ground by large cliffs, and biking down our favorite trail. There are so many fun and exciting activities that we can do in the mountains, which makes it hard to plan just what we will do. There is one activity though that we must always do; eating, and there is no better way to do that while camping then to bring a few dutch ovens to get that sweet flavor that only a dutch oven stove can give.
If you’re looking for the most tasty food, cook it outside. I really can’t relate to you what it is that makes it so particular. Something about the refreshing air gives your food new flavor. Cooking with fire and charcoal give a flavor to food that cannot be duplicated. No matter how many outdoor cookouts you have attended, you have not experienced the greatest in outdoor cooking unless you have cooked your food in a dutch oven. A cast iron dutch oven used to cook your meal very slow creates a very desirable flavor.
Dutch ovens are used for every type of food: lunch, dessert, and every other meal can be made. Meat, casserole, soup: you name it, if it’s edible, it can probably be cooked in a dutch oven. Since dutch ovens are stackable, a three or four course meal can be prepared all at the same time.
Besides versatility and variety, a wonderful thing about dutch ovens is that once the food is prepared and on the charcoal to cook, your work is done and you are free to enjoy your time in the wild outdoors. Go fishing, take a hike, play cards, take a nap. Let the dutch oven do the work while you dedicate your vacation to recreation, the way it should be.
When checking to see how much longer the food needs to be cooked in a dutch oven, be cautious or you will sprinkle your dinner with a very different salt and pepper. My family refers to it as "mountain salt and pepper." This tasty kind of salt and pepper is really ash that can slide off the lid of the dutch oven as it is being removed from the dutch oven stove. It really doesn’t hurt anyone, and it can’t be tasted. Although it does leave a nice texture.
Now we have come to the best part: Dessert. Dessert is a very cherished meal and is becoming more popular every day. Actually, who am I kidding? Dessert has always been popular and will continue to be so unless the world’s supply of sugar is suddenly cut off. Dutch oven dessert has to be my most favorite meal while camping. It is not like cooking it in your stove, there is a special flavor that comes from cooking it outdoors and if you haven’t experienced it, I would highly recommend you do so soon. (You never know if sugar really will become extinct.)
Larissa Luke is an independent writer for ioVentures, Inc. For the most tasty dutch oven recipes, go now to dutchovenpro.com. They have a large selection of cast iron dutch ovens and the most popular camping stoves.
| By Jason Luke Published: 6/19/2007 |
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